基本信息

曾谛

学 位：博士

研究方向：充气乳液体系

电子邮箱：dickzengen@163.com

通讯地址：广东省阳江市江城区罗琴路1号

个人简介

1、教育背景

2017.09-2022.12，华南理工大学，食品科学与工程，博士

2014.09-2017.06，华南理工大学，轻工技术与工程，硕士

2010.09-2014.06，华南农业大学，食品科学与工程（营养方向），学士

2、工作背景

2023.2-至今，买球赛的网站大全阳江校区食品科学与工程学院，讲师

科研项目

1、岭南烘焙食品专用新型功能配料创制关键技术及产业化示范，广东省重点研发计划，2020-2023，参与

2、高品质植脂奶油制备关键技术，企业项目，广东立高食品有限公司，参与

学术论文

Zeng D, Cai Y, Liu T, et al. Effect of hydrophobic sucrose esters with different fat acid composition and esterification degree on whipped cream properties[J]. Food Hydrocolloids, 2023: 109183.146（JCR一区，IF=10.8）

Zeng, D., Cai, Y. J., Liu, T. X., Huang, L. H., Zeng, Y. C., Zhao, Q. Z., & Zhao, M. M. (2022). The effect of sucrose esters S1570 on partial coalescence and whipping properties. Food Hydrocolloids, 125, 107429.（JCR一区，IF=10.8）

Zeng, D., Cai, Y. J., Liu, T., Huang, L. H., Liu, P. L., Zhao, M. M., & Zhao, Q. (2021). Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream. Food Hydrocolloids, 113, 106541.（JCR一区，IF=10.8）

Zeng, D., Zhu, S. M. (2018). Purification, characterization, antioxidant and anticancer activities of novel polysaccharides extracted from Bachu mushroom. International Journal of Biological Macromolecules, 107, 1086–1092.

Zeng, Y.,Zeng, D., Liu, T. X, Cai, Y. J., Li, Y. H., Zhao, M. M., & Zhao, Q. Z. (2022). Effects of Glucose and Corn Syrup on the Physical Characteristics and Whipping Properties of Vegetable-Fat Based Whipped Creams. Foods, 11(9), 1195.

Cai, Y.,Zeng, D., Huang, L., Zhao, M., Zhao, Q., & Van der Meeren, P. (2022). Emulsifying and whipping properties of mixing polysaccharide dispersions: Effect of ratio between insoluble soybean fiber and hydroxypropyl methylcellulose. Journal of the Science of Food and Agriculture, Accepted.